Heat oven to 350°. In a skillet, cook beef over medium heat eight to 10 minutes, stirring occasionally, until thoroughly cooked; drain. Stir in sauce. Heat to boiling, stirring occasionally.
Unroll one can of the dough. Place in ungreased 13-by-9-inch (3-quart) glass baking dish. Press in bottom and half up the sides of dish. Spread beef mixture over dough; sprinkle with cheese. Unroll second can of dough. Place over cheese.
Bake 30-35 minutes or until mixture is bubbly and dough is golden brown. Cut into squares to serve.
Monday: Chili Dog Bake Tortillas
Sloppy BBQ Joes
1 lb ground beef,
1 small onion, chopped (about 1/3 c)
1 C BBQ sauce
1 can (15 oz) spicy chili beans, undrained
12 sandwich buns, split
¾ C shredded cheddar cheese
Cook beef and onion over med-high heat 5 to 7 min, stirring occasionally until beef is thoroughly cooked; drain
Stir in barbecue sauce and chili beans. Heat to boiling. Reduce heat to low, simmer uncovered 10 to 15 minutes, stirring occasionally, until slightly thickened. Spoon mixture onto bottoms of buns; sprinkle liberally with cheese. Top with tops of buns.
Southwestern BLT Taco Salad
1 lb lean ground beef
1 pkg Old Ell Paso taco seasoning
2/3 C water
½ C southwest ranch sour cream dip (I used ½ C sour cream mixed with 1 ½ tsp taco seasoning mix)
½ C chopped cooked bacon
1 can sliced ripe olives, drained
4 plum tatoes, each cut into 8 pieces
1 bag ready to eat romaine lettuce
1 C shredded Cheddar cheese
1 C chili cheese flavored corn chips
Cook beef over med-high heat 5 to 7 min, stirring occasionally until thoroughly cooked; drain. Stir in taco seasoning mix and water. Reduce heat to medium. Cook uncovered 2 to 5 minutes, stirring occasionally, until most liquid is absorbed. I large bowl mix sour cream dip and salsa. Stir in beef mixture, bacon and olives. Gently fold in tomatoes and lettuce. Divide salad among 4 individual plates. Sprinkle with cheese and ships. Serve immediately.
Turkey Cornbread tostados
1 ¼ C Bisquick
½ C cornmeal
½ C milk
1 lb lean ground turkey
1 pkg Old Paso Taco seasoning mix
2/3 C water
1/2 C finely shredded Mexican cheese blend
1 C shredded lettuce
¼ C sour cream
¼ C Taco Sauce
Heat oven to 425. Spray cookie sheet with cooking spray. In med bowl, stir Bisquick, cornmeal and milk until soft dough forms. Drop dough in 4 mounds on cookie sheet. Pat each mound into 5 inch round using fingers coated in Bisquick mix; pinch edges to form ¼ inch rim. Prick bottoms with fork. Bake 8 to 10 min or until golden brown. Place on individual serving plates. Meanwhile in 10 inc skillet, cook turkey over med-high heat 5 to 7 minutes, stirring occasionally, until no longer pink. Stir in taco seasoning and water. Cook uncovered about 5 minutes, stirring occasionally, until thick and bubbly. Spoon mixture onto baked rounds. Top with cheese, lettuce, sour cream and taco sauce.
Easy Lasagna Squares
1 lb lean ground beef
½ t dried oregano leaves1/2 t dried basi
1 can (6 oz) tomato paste
2 C shredded mozzarella cheese
½ C small curd cottage cheese
¼ C shredded parmesan cheese
2/3 C Bisquick
1 C milk
2 eggs
Cherry tomatoes
Fresh basil leaves
Heat oven to 400 F. in skillet, cook beef over med-high heat 5 to 7 minutes, stirring occasionally until thoroughly cooked, drain. Stir in oregano, basil, tomato paste and ½ C of mozerrella cheese. Spray 8 inch square (2 qt) glass baking dish with cooking spray. Layer cottage cheese and parmesan cheese in baking dish;. Spoon beef mixture evenly over top of cheese. In med bowl, stir Bisquick mix, milk and eggs with wire whisk or fork unti blended. Pour into dish. Bake 30 to 35 minutes or until knife inserted in center comes out clean. Sprinkle remaining 1 ½ C mozzarella over top. Bake 2 to 3 minutes longer or until cheese is melted. Let stand 5 minutes before serving. Garnish with tomatoes and basil leaves.
Monday: Beer in the butt chicken / potato salad